Red Leaf Salad With Roasted Sweet Potatoes Recipes

RED-LEAF SALAD WITH ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
• Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

RED AND SWEET POTATO SALAD

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
• Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
• Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
• nutrition information
• (Per Serving)
• Calories: 257
• Fat: 13.4g (2.1g Saturated Fat)
• Protein: 8.1g
• Carbohydrates: 29.2
• Fiber: 5.9g

ROASTED SWEET-POTATO AND FARRO SALAD

Steps:

• Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
• Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
• When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

ROASTED SWEET POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

HALF-RED HALF-SWEET POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

RED AND SWEET POTATO SALAD

Steps:

• Place the red potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 2 minutes.
• Add sweet potatoes; return to a boil.
• Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
• In a large bowl, whisk the vinegar, mustard, salt and pepper together.
• Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
• In a small bowl, combine mayonnaise and milk.
• Stir in the celery, onion and parsley.
• Gently stir into cooled potatoe mixture.
• Serve immediately or cover and chill.

ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE

Steps:

• Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
• Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
• Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

ROASTED SWEET POTATO AND ONION SALAD

Steps:

• In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.